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Roasted Turkey Breast with Blueberries Compote
![](https://nkfs.org/wp-content/uploads/2020/12/Roasted-Turkey-Breast-with-Blueberries-Compote-S-980x1024.jpg)
Roasted Turkey Breast with Blueberries Compote
- Yield: 8 portions
- Protein: 3.5 portions per serving
Instructions:
Ingredient | Amount |
---|---|
Roasted Turkey | |
Turkey breast boneless | 1 kg |
Unsalted butter | 250 g |
Garlic | 11 cloves / 50g |
Parsley | ½ stalk/ 20g |
Fresh thyme | ½ stalk/ 20g |
Salt | ¼ teaspoon |
White pepper powder | ¼ teaspoon |
Blueberries Compote | |
Fresh blueberries (wash, drained) | 550g |
Lemon juice | 2½ tablespoons |
Lemon zest | 1 teaspoon / 1g |
Sugar | 1 tablespoon |
Cinnamon stick - break into half | 1 piece |
Salt | ¼ teaspoon |
Water | 3 tablespooons |
Roasted turkey
- Preheat oven to 180°C.
- Mix butter, garlic, thyme, parsley, salt and white pepper powder in a bowl.
- Coat half of the butter underneath the skin of the turkey, and the other half over the breast meat
- Place the turkey in a baking dish. Bake for 15-20 minutes or until skin starts to turn brown.
- Reduce oven temperature to 165°C. Bake for another 1 hour, basting occasionally with pan juices. Cover turkey with foil and let sit for 5-10 minutes if the skin is browning too quickly, then continue the baking process.
- Let stand for 10 to 15 minutes before carving.
Blueberries compote
- Mix all ingredients in a sauce pot. Cook over low heat for 5 minutes until berries soften.
- Strain out the puree. Continue cooking the remaining juice until thickened.
- Then, mix the berry puree with juice until well combined. Taste before serving.
- Served the roasted turkey breast and blueberries compote with Millet salad.
Recipe available in English and Chinese. Download PDF here
Healthy Tips
- Use unsalted butter, herbs and spices in cooking helps to reduce the sodium content.
- Nutrition content per serving: (Energy: 490kcal)
Carbohydrate:
14g
Protein:
27g
Total fat:
37g
Sodium:
375mg
Potassium:
536mg
Phosphate:
279mg
Recipe courtesy of Chef Jason Koh from ITE College West, in collaboration with NKF Dietitians.